Prep 5 mins
Cook 7 mins
Popular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.
- 2⁄3 cup all-purpose flour
- 3 1⁄2 tablespoons potato starch (corn starch will work)
- 1 teaspoon baking powder
- 1⁄3 cup sugar
- 1⁄4 cup evaporated milk
- 1⁄2 cup water
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons custard powder (or instant pudding powder)
- In a large bowl, whisk together all the wet ingredients.
- Add dry ingredients and mix until smooth.
- Preheat both sides of the waffle pan and grease the pan with some oil.
- When the waffle pan is hot, pour batter into one side, covering all the holes but leaving one row empty.
- Place the other side of the pan on top and flip immediately.
- Cook for about 3 1/2 to 4 minutes, depending on how hot your stove is.
- Flip the pan and cook for another 3 1/2 to 4 minutes.
- Transfer the waffle to a plate to cool and enjoy while it is still hot.
- Time is each egg waffle. Watch carefully. You want them to be golden brown. May take less time.